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Monday, October 04, 2010

This Horseradish Meatloaf is really something special in the meatloaf world, with added flavor from caramelized onions, garlic, horseradish, Worcestershire sauce, and a touch of sour cream mixed into the meat before it's cooked, and a tasty sauce of sour cream, mayo, and horseradish. But this is not quick and easy meatloaf. This is meatloaf to make on Sunday afternoon when you have time to gently caramelize the onions, mix the ingredients together, mix the sauce, and then enjoy leftover meatloaf for lunch all week.

If you're not up for that much work for meatloaf, you may want to make what my sister Pam dubbed Kalyn's Best Meatloaf, a version I made for years with canned mushroom soup and onion soup mix. That was good meatloaf too, back in the day when I used to cook with those kinds of ingredients, but if you have more time, my dad gave the Horseradish Meatloaf two thumbs up!

Dice two medium onions into fairly small pieces, then heat olive oil in a large heavy pan and start to cook the onions over low heat.

Let onions cook at low heat stirring every few minutes until onions are nicely browned and caramelized, about 30-40 minutes. (Don't rush this step and be sure onions don't burn or they will be bitter.) Add minced garlic and dried thyme and cook about 2 minutes more.

When onions are done, add bread crumbs and onion-garlic mixture to the meat and season with salt and fresh ground black pepper.

Add egg/sour cream/horseradish/Worcestershire sauce mixture to meat. (Adding this on top of the onions will help cool them.) Use your hands to gently combine until all the ingredients are well-mixed.

I bought this broiler pan at a thrift store years ago, and love to use it to cook meatloaf. The slits let the fat drip down into the lower pan, so the meatloaf gets nice and crispy on the outside.

Form the meat mixture into a loaf and place on top of the broiler pan (or roasting pan of your choice.) I like to make criss-cross slits on top of the meatloaf, but it's completely optional!

Bake meatloaf at 375F/190C for about 1 1/2 hours, or until meat is done through and nicely browned on the outside. (I use an instant-read thermometer, and I wanted to take it out when the temperature was 155-160F, but as you can see I let it go a little too long. It was still fine because the sour cream keeps the meatloaf juicy.)

Let meatloaf cool for 10-15 minutes before cutting; then serve with Sour Cream-Horseradish Sauce if desired.

Horseradish Meatloaf with Caramelized Onions and Sour Cream-Horseradish Sauce
(Makes 6-8 servings; recipe adapted by Kalyn from notes copied years ago from a friend's cookbook, but unfortunately the notes didn't include the name of the book.)

Dice onions into small pieces. Heat oil in a large heavy frying pan, add onions, turn heat to low and let onions cook and caramelize, stirring every few minutes, until onions are nicely browned. (This will take 30-40 minutes; don't rush this step and be careful that onions don't burn or they will be bitter.) Add garlic and dried thyme and cook about 2 minutes more.

While onions are cooking, put the ground beef in a medium-sized bowl and let it come to room temperature. Mix together beaten eggs, sour cream, horseradish, and Worcestershire sauce. After onions have cooked for 15 minutes, start to preheat oven to 375F/190C.

When onions are done, add bread crumbs and onion-garlic mixture to the meat and season with salt and freshly ground black pepper. Then add egg/sour cream/horseradish/Worcestershire sauce mixture to meat. (Adding this on top of the onions will help cool them so you can handle the mixture.) Wash hands, then use your hands to gently combine until all the ingredients are well-mixed into the meat. Handle the meat as little as possible to get the ingredients mixed.

Spray broiler pan or roasting pan with non-stick spray, then form the meat into a loaf shape and place on pan. If desired, use a butter knife to make criss-cross marks in the top of the loaf.

Bake meatloaf about 1 1/2 hours, or until the meatloaf is nicely browned on the outside and cooked through on the inside. (If you have an instant-read meat thermometer, cook until the internal temperature is 155-160F/68-71C. (It will continue to cook during the 15 minutes resting time.)

Let meatloaf rest 10-15 minutes before cutting. While it rests, stir together sour cream, mayonnaise, and cream-style horseradish to make a sauce to serve with the meat.

This freezes well, and would be great to double the recipe and then freeze individual-serving sizes for an easy grab-and-go lunch.

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Looks very yummy - I love horse radish - and I will definitely try it soon (though fried as meat balls, I think). But I wondered what "cream-style horse radish" is? Being Danish, I'm not familiar with American products, and am only used to buying fresh horse radish.

I always really love finding new meatloaf recipes. You can do so much with them...make meatballs, burgers, anything. This horseradish twist sounds delicious, especially against the sweet caramelized onions. Yum.

Nate, I agree (but everyone in my family loves that old mushroom soup meatloaf recipe!)

Ea, if you're using grated horseradish root, I'd probably use only about half as much. Cream-style horseradish is a prepared horseradish product that has grated horseradish, water, oil, and a tiny touch of vinegar and sugar. It's mostly horseradish, but not as strong as freshly grated horseradish.

Elle, it would be okay for phase one without the breadcrumbs, andyou can try it, but this is a fairly soft mixture with the addition of the eggs, sour cream, horseradish, and Worcestershire so I though it needed at least some breadcrumbs. Would love to hear how it works.

Joanne, thanks. I did like it a lot!

Paula, that little broiler pan was only about $1.00 and I think I've had it for at least 10 years. Love using it for this.

Arica, if you can have dairy, I'd use plain Greek yogurt instead of sour cream. If you can't add anything that's dairy, I might just add 1-2 T of olive oil or even mayo. Not thinking of anything else right now that would keep the moistness that the sour cream adds.

Kalyn, Talk about perfect timing! I had planned on my regular meatloaf last night, but this sure beats it. Super idea about the broiler pan. Can't wait to have the leftovers tonight.Keep up with the great recipes...thanks!

This is one gorgeous loaf. I'd only ever made meatloaf once (since i spend more time making meatballs), but this is something i definitely would love to try. My previous recipe called for dousing the meatloaf (in a bread pan) twice with beef stock, for it to retain its juiciness. The horseradish and sour cream combo for juiciness sounds even more tempting!

I love horse radish and Worcestershire sauce and in this season I keep finding myself looking up and making meatloaf. So this is the recipe for me. It really sounds delicious. Your latest Thai meatball recipe also caught my eye. Off to check it out.Thanks.

I made this last night! I modified for Phase One by omitting the breadcrumbs... they were not missed. This is FANTASTIC. My husband (who, damn him, does NOT have to follow SB) raved on and on, which means I will have to make a double batch next time, since I'm not likely to have enough leftovers to last me very long! Thanks, Kalyn. A real winner!

My first attempt at meat loaf and it was absolutely wonderful. I used flaxseed meal as recommended in your other meatloaf recipe and it worked out great, no one noticed there were no breadcrumbs! Horseradish gave the meat the kick that it needed, wonderfful! Can't wait to try your other recipes.

Perfect. Just saw this recipe and I had bought ground beef thinking of meat loaf. I love meat loaf, and have many recipes that I like, but always in the market for something new from you. Love horseradish and carmelized onions... all together? fantastic. Only have 0 % greek yogurt, no sour cream, but I bet it will be great. thanks once more!

I've been married 36 years and my husband and I have never found a meatloaf recipe we agreed upon. He normally likes lots of egg and catsup. I prefer less egg and no catsup. We both like horseradish, though, so when I saw this, I thought I'd try it. Well, I still like my mom's the best, but this was good. And my husband really liked it. The big surprise was my granddaughter, who lives with us, thought it was absolutely delicious! So, I guess it is the new go-to. I would like to try leaving out the wheat crumbs (I try to stay away from most grains, except rice, but I'm afrain DH wouldn't like it then!

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